Metabolic effects of quail eggs in diabetes-induced rats: comparison with chicken eggs
Sammanfattning
Background: Quail eggs as a food item have recently been introduced into the diet of some Cameroonians.
These eggs are being sold in local markets, but with many unfounded health claims. One claim is that quail eggs
can reduce blood glucose levels in diabetics. It was therefore necessary to evaluate the effect of consuming quail
eggs on blood glucose levels, lipid profiles, and oxidative stress parameters in diabetes-induced rats.
Methods: Twenty Wistar rats weighing, on average, 250 g were divided into four groups of five rats each.
Group 1 consisted of rats with normal blood glucose, and the other three groups (2, 3, and 4) consisted of
diabetes-induced rats achieved by intravenous injection of streptozotocin. During 16 days, rats in groups 1
and 2 received distilled water; and rats in groups 3 and 4 received quail and chicken eggs, respectively, with
gastroesophageal probe at a dose of 1 mL/200 g body weight. Fasting blood glucose levels were determined in
all the groups on the 1st, 7th, 14th, and 17th days after induction of diabetes. On the 17th day, the fasting rats
were sacrificed, and blood and liver samples were collected for biochemical analyses.
Results: In 17 days, the consumption of quail and chicken eggs had no effect on blood glucose levels of diabetic
rats. Total cholesterol levels were higher in groups 3 (75.59 mg/dL) and 4 (59.41 mg/dL) compared to group 2
(55.67 mg/dl), although these differences were not significant (all >0.05). Triglyceride levels were significantly
higher (p